Fish bread, a simple yet delicious dish

Fish bread is a dish that resembles fish terrine, so it has nothing to do with bread! Often served as an appetizer, this is cooked fish flaked with a mixture of eggs, crème fraîche, flour, tomato puree and herbs, then baked. The possibilities are endless, as it can be served hot or cold, prepared from tuna, salmon, cod or monkfish, and accompanied by a variety of sauces. It’s a delight with homemade mayonnaise, thick lemon-dill cream or homemade tomato sauce, especially when served hot.

Often regarded as a “cupboard recipe”, fish loaf can take on a festive air when well seasoned and accompanied. For a touch of originality, try using just-cooked green asparagus in your preparation!

Which wine to choose with fish bread?

With fish bread, prefer a white wine, the classic companion to fish. It will bring out the flavours of the fish while adding freshness to the texture of this dish. Choose dry, lively, fresh wines, but don’t rule out a wine with a slight roundness! It will add a gourmet touch to your chord.

Fish bread and Bordeaux wine

An Entre-deux-mers, from the Bordeaux region, has a light golden color. The nose stands out for its characteristic aromas of white flowers, brought on by Sauvignon, citrus and sometimes exotic fruit, typical of Semillon. On the palate, Entre-deux-mers is a dry, well-balanced wine, often very delicate and endowed with a lovely freshness, ideal with fish bread accompanied by lemony sauces.

Fish bread and Alsace wine

A Sylvaner goes very well with fish bread. This appellation is named after the grape variety used to make its wines, sylvaner, which brings liveliness and lightness to the wines. Sylvaner is often pale yellow with green highlights. The nose evokes pronounced floral notes with acacia, as well as citrus scents, notably lemon. Some wines offer more vegetal aromas. The palate is very lively, which gives the wine a great deal of freshness. A classic pairing with seafood.

Fish bread and Rhône wine

We’re heading for the Rhône Valley, and in particular the Condrieu appellation, famous for its white wines made from the relatively exuberant Viognier grape. The color of Condrieu can take on different shades of yellow, sometimes light and sometimes golden. The nose offers fruity aromas, such as peach or apricot, as well as floral notes of violet. Some wines present more evolved notes of honey or roasted dried fruit. On the palate, Condrieu is quite atypical: round, smooth, yet with a slight acidity.